Best Carrot Zucchini Biscuits Recipes

CHEDDAR ZUCCHINI BISCUITS

Steps:

• In a mixing bowl whisk together flour, salt, baking powder, baking soda, garlic powder and thyme. Cut butter in small pieces and mix with flour until resembles small peas. Add the green onion, shredded zucchini and buttermilk and mix well with a spoon. Fold in the shredded cheese and mix.
• Spray a baking sheet with cooking spray. Drop mixture by spoonfuls onto baking sheet or you can flour your hands and roll into balls about the size of a walnut. Bake in preheated 450 degree oven 12 to 15 minutes until brown on tops.

ZUCCHINI CHEDDAR BISCUITS

Steps:

• In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.

CARROT ZUCCHINI BREAD

Steps:

• In a bowl, combine the first 8 ingredients. Combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture. Pour into 2 greased and floured 8x4-in. loaf pans. Bake at 350° until bread tests done, about 45 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely.

ZUCCHINI & CHEESE DROP BISCUITS

Steps:

• Preheat oven to 425°. Place zucchini in a colander over a plate; sprinkle with 1/4 teaspoon salt and toss. Let stand 10 minutes. Rinse and drain well. Squeeze zucchini to remove excess liquid. Pat dry., In a large bowl, whisk flour, baking powder and remaining salt. Cut in butter until mixture resembles coarse crumbs. Stir in zucchini, cheeses, tomatoes and basil. Add milk; stir just until moistened., Drop by scant 1/3 cupfuls into a greased 13x9-in. baking pan. Bake until golden brown, 22-26 minutes. Serve warm.

CARROT-ZUCCHINI BISCUITS

Steps:

• Adjust rack to lower third of oven; preheat oven to 400 degrees.
• Line a baking sheet with parchment paper.
• Sift together flour, baking powder and salt into a large bowl.
• Cut in butter until mixture resembles coarse meal.
• Toss in carrot and zucchini.
• Gradually add milk, stirring until dough forms a cohesive ball.
• Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick.
• Using a floured knife, cut into sixteen 1 1/2-inch squares.
• Set squares 1 1/2 inches apart on baking sheet.
• Bake for about 15 to 20 minutes, until the biscuits are pale golden.
• Serve warm or cool.
• Or let cool completely, wrap in aluminum foil and freeze.
• Reheat in a 325 degrees oven for about 10 minutes.